Every spring when we’ve had just the right amount of rain, the redbuds start to bloom, and the days start to get warm, Matt loves to go hunting. He doesn’t take a gun, just a bucket! He spends hours scanning the dense, moist areas around fallen leaves and trees looking for Morchella or true morel mushrooms.
Many people don’t realize that they may be growing right under their nose! One year, as he was mowing near the pond, he spotted a tiny tree-like mushroom. He did a little research and confirmed that this was indeed a morel mushroom. Prized by chefs around the world, the morel is known for its hearty, nutty flavor. Characterized by a honeycomb cap with pits and ridges, they can vary greatly in shape, color and size.
As with most mushrooms, morels are best when collected or bought fresh. They have some known toxins that are destroyed by heat, so they should not be eaten raw. We enjoy them best simply diced, sautéed in butter with garlic and onion (and a few fresh herbs if you have them). They make an excellent topping for one of our juicy red angus steaks fresh off the grill.
Morels can vary greatly in size,
but are usually around 4-6 inches long
Morels grow best in dense leaf cover 
We most commonly find morels
among the remains of cottonwood and maples
.